Chicken & Vegetable Pie

Method

Step one

In a large saucepan, melt the butter over medium heat.

Step two

Add the chicken and gently cook for 5 minutes.

Step three

Add the onion, carrot and garlic and continue to cook 5 minutes or until softened.

Step four

Sprinkle in the flour and stir well to coat the vegetables (cook for 1–2 mins).

Step five

Gradually add the chicken stock while stirring to make a smooth sauce.

Step six

Pour in the cream and bring to a gentle simmer.

Step seven

Add the peas and parsley, simmer for 5 minutes until thickened.

Step eight

Taste and season with salt and pepper.

Step nine

Spoon the mixture into a pie dish and allow too completely cool.

Step ten

Preheat the oven to 180°C fan.

Step eleven

Dampen the rim of the pie dish with water, lay the pastry over the top, Trim and crimp the edges.

Step twelve

Cut a small steam hole in the middle and brush the top with beaten egg.

Step thirteen

Bake for 30 – 35 minutes or until the pastry is golden and crisp.

(Please ensure food is cooked through and piping hot throughout before serving).